Cinnamon roasted butternut squash and sweet potatoes make a simple and delicious side dish to enjoy at anytime.
1 tsp of cinnamon
1/2 tsp nutmeg
3 tbsp coconut oil (melted)
1 large sweet potato, cubed
1 butternut squash, cubed
Preheat the oven to 425 degrees F. Coat the bottom of a 9 X 13 inch baking dish with some of the coconut oil.
Peel, halve, and remove the seeds from the butternut squash and cut into 1/2 inch – 1 inch cubes. Peel the sweet potato and cut into 1/2 inch – 1 inch cubes.
Place the butternut squash and sweet potatoes in a large bowl. Pour the coconut oil over the squash/potato mixture; sprinkle the cinnamon and nutmeg. Mix it all together and transfer the mixture to the 9 X 13 inch prepared baking dish. Bake for 35 – 40 minutes, stirring occasionally.